Homemade Chili Paste (Dried Chilies)
User Reviews
5
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Prep Time
50 mins
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Cook Time
4 mins
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Total Time
54 mins
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Servings
12 servings (1 tablespoon)
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Calories
22 kcal
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Course
Condiments
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Cuisine
American
Homemade Chili Paste (Dried Chilies)
Description
This chili paste recipe begins by gently toasting dried chilies to enhance their flavor without charring. Soaking the toasted chilies in boiling water softens them for blending. Removing stems and seeds prevents excess bitterness and controls heat.
The softened chilies are blended with a chipotle pepper in adobo sauce, cumin, paprika, and water to create a smooth, thick paste. The chipotle contributes smokiness, while cumin and sweet paprika add warmth and depth without overpowering heat.
The resulting paste is versatile for seasoning and can be refrigerated up to 5 days or frozen for as long as 6 months. Freezing in ice cube trays allows convenient portioning for later use.
Safety notes advise caution handling hot chilies, suggesting gloves, washing hands, and protecting eyes from irritation. Adjusting chili types modifies spice level from mild to intense according to preference.
Ingredients
- 2 ounces dried chilies *see note
- 3 cups water boiling
- 1 chipotle pepper in adobo sauce , seeds removed
- 1 tablespoon adobo sauce
- 1 tablespoon cumin ground
- 2 teaspoons paprika sweet
- 1/2 cup water room temperature
Instructions
- Heat chilis in a skillet (I use cast iron) over medium-high heat for about 2 minutes per side, until fragrant. Chilies should not char.
- Place toasted chilies in a bowl and add enough boiling water to cover. Let stand for 30 minutes, turning chilies halfway through.
- Drain chilies and discard water. Cut each chili in half and remove and discard stems and seeds.
- Place chilies in a blender or food processor with chipotle pepper, adobo sauce, cumin, paprika, and 1/2 cup water. Blend until a smooth paste forms, scraping the sides as needed. You might need to add another tablespoon or two of water, depending on the chilies you've used.
- Transfer chili paste to a bowl and store, tightly covered, in the refrigerator for up to 5 days, or frozen for up to 6 months. (You can also freeze chili paste in ice cube trays, as you would pesto.)
Notes
- Use dried chilies such as Anaheim and Ancho for mild to medium heat, or include Arbol chilies for spicier paste.
- Omitting the chipotle pepper reduces spice level for a milder paste.
- Wear gloves and avoid touching eyes while handling chilies to prevent irritation.
- Wash hands thoroughly after working with hot chilies to avoid accidental contact discomfort.
- Consider wearing goggles when handling very hot chilies to protect eyes.
- Store chili paste covered in the refrigerator for up to 5 days or freeze for up to 6 months.
- Freeze chili paste in ice cube trays for convenient ready-to-use portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 tablespoon)
Amount Per Serving
Calories 22 kcal
% Daily Value*
| Calories | 22kcal | 1% |
| Carbohydrates | 3g | 1% |
| Sodium | 264mg | 11% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1420IU | 28% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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